Ingredients
1
bag (12 oz) salad blend with lettuce, carrots and red cabbage
2
packages (6 oz each) refrigerated cooked chicken breast strips, coarsely chopped
1
red bell pepper, cut into 1/2-inch pieces
1
can (1 3/4 oz) shoestring potatoes
3/4
cup ranch dressing
Preparation
In large bowl, mix all ingredients except dressing.
Divide salad evenly among 4 plates; drizzle each with 3 tablespoons dressing. Serve immediately.
